Artocarpus heterophyllus Lam. leaf extracts added to pectin-based edible coating for Alternaria sp. control in tomato

Aguilar-Veloz, Laura Maryoris; Calderón-Santoyo, M; Carvajal–Millán, Elizabeth; Martínez‐Robinson, Karla G.; Ragazzo‐Sánchez, Juan Arturo

doi:10.1016/j.lwt.2021.113022

Cited by 12 publications

(6 citation statements)

References 32 publications

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“…In 2022, Zhang et al used loquat leaves to obtain an active extract to incorporate into the formulation of an edible coating applied to tangerines [26]. Aguilar-Veloz et al, Tesfay and Magwaza, and Chong and Brooks obtained leaf extracts of jackfruit, moringa, and haskap to formulate edible coatings to be applied to tomatoes, avocados, grape tomatoes, and bananas, respectively [27].…”

Section: Food By-products As Materials For Edible Coating Formationmentioning

confidence: 99%

“…leaves to obtain an active extract to incorporate into the formulation of an edible coating applied to tangerines [26]. Aguilar-Veloz et al, Tesfay and Magwaza, and Chong and Brooks obtained leaf extracts of jackfruit, moringa, and haskap to formulate edible coatings to be applied to tomatoes, avocados, grape tomatoes, and bananas, respectively [27]. In summary, food by-products produced during food industry processing have different chemicals in their composition that can be used for edible coating and film production.…”

Section: Eer Review 7 Of 19mentioning

confidence: 99%

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Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality

Perez-Vazquez,

Barciela,

Carpena

et al. 2023

Foods

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In the past years, consumers have increased their interest in buying healthier food products, rejecting those products with more additives and giving preference to the fresh ones. Moreover, the current environmental situation has made society more aware of the importance of reducing the production of plastic and food waste. In this way and considering the food industry’s need to reduce food spoilage along the food chain, edible coatings have been considered eco-friendly food packaging that can replace traditional plastic packaging, providing an improvement in the product’s shelf life. Edible coatings are thin layers applied straight onto the food material’s surface that are made of biopolymers that usually incorporate other elements, such as nanoparticles or essential oils, to improve their physicochemical properties. These materials must provide a barrier that can prevent the passage of water vapor and other gasses, microbial growth, moisture loss, and oxidation so shelf life can be extended. The aim of this review was to compile the current data available to give a global vision of the formulation process and the different ways to improve the characteristics of the coats applied to both fruits and vegetables. In this way, the suitability of compounds in by-products produced in the food industry chain were also considered for edible coating production.

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Section: Food By-products As Materials For Edible Coating Formationmentioning

confidence: 99%

Section: Eer Review 7 Of 19mentioning

confidence: 99%

Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality

Perez-Vazquez,

Barciela,

Carpena

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Polysaccharide-based coatings are the most used materials to extend the shelf life of fruits and vegetables. Examples of these materials include sodium alginate [ 16 ], chitosan [ 17 ], galactomannans [ 18 ], pullulan [ 19 , 20 ], pectin [ 21 ], among others.…”

Section: Introductionmentioning

confidence: 99%

Postharvest Quality Improvement of Tomato (Solanum lycopersicum L.) Fruit Using a Nanomultilayer Coating Containing Aloe vera

Flores-López,

Vieira,

Rocha

et al. 2023

Foods

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The effectiveness of an alginate/chitosan nanomultilayer coating without (NM) and with Aloe vera liquid fraction (NM+Av) was evaluated on the postharvest quality of tomato fruit at 20 °C and 85% relative humidity (RH) to simulate direct consumption. Both nanomultilayer coatings had comparable effects on firmness and pH values. However, the NM+Av coating significantly reduced weight loss (4.5 ± 0.2%) and molds and yeasts (3.5–4.0 log CFU g−1) compared to uncoated fruit (16.2 ± 1.2% and 8.0 ± 0.0 log CFU g−1, respectively). It notably lowered O2 consumption by 70% and a 52% decrease in CO2 production, inhibiting ethylene synthesis. Visual evaluation confirmed NM+Av’s efficacy in preserving the postharvest quality of tomato. The preservation of color, indicated by the Minolta color (a*/b*) values, demonstrated NM+Av’s ability to keep the light red stage compared to uncoated fruit. The favorable effects of NM+Av coating on enhancing postharvest quality indicates it as a potential alternative for large-scale tomato fruit preservation.

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“…Furthermore, HBACs are environmentally and human-health-friendly alternatives for the control of pathogens in different contexts. In particular, polyphenols (PPhs) are considered very attractive compounds because they are responsible for the antioxidant and antimicrobial properties of some vegetable extracts [2][3][4]. The postharvest process is focused on food properties (nutritional, taste, aroma, and good appearance) and food safety.…”

Section: Introductionmentioning

confidence: 99%

Development of Polyphenolics Extracts from Mexican Crops as Natural Antimicrobial Agents for Postharvest Treatments

Aguilar-Veloz,

Olguín-Rojas,

Gómez-Flores

et al. 2023

Foods 2023

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Artocarpus heterophyllus Lam. leaf extracts added to pectin-based edible coating for Alternaria sp. control in tomato

Cited by 12 publications

References 32 publications

Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality

Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality

Postharvest Quality Improvement of Tomato (Solanum lycopersicum L.) Fruit Using a Nanomultilayer Coating Containing Aloe vera

Development of Polyphenolics Extracts from Mexican Crops as Natural Antimicrobial Agents for Postharvest Treatments

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